Tomatoes Stuffed with Chavroux

Cut off the top third (with the stalk) of the tomatoes and set aside. Scoop out the tomatoes and let them turn over for a moment to let the remaining juice drip off. Mix the Chavroux with the parsley and chives and the green olives well with a fork. Season with salt and pepper and stuff the mixture into the hollowed out tomatoes. Place the cut pieces on top of the stuffed tomatoes. Serve with fresh baguette.

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